Pumpkin Pasta
This hearty dish is packed with vitamin-rich kale and pumpkin, and you won't miss the cheese you usually find in baked pastas.
Everyday Food, December 2005
140 Ratings
- 5 star values: 20
- 4 star values: 35
- 3 star values: 55
- 2 star values: 22
- 1 star values: 8
Martha Stewart Member
Rating: 2 stars
01/22/2012 This dish was a little on the boring side. I added thyme, parsley, and a pinch of cayenne to try to liven it up, but it wasn't enough. We did use this as our main course though. I think it would work better as a side dish.
Martha Stewart Member
Rating: Unrated
12/19/2011 I made my own pesto, used quinoa pasta (gluten and corn free) and elephant ear kale. I substituted about a cup of homemade veggie broth and the rest white wine and water, I probably didn't add as much liquid as it called for. I also used a lot less pasta (only 8 oz). I thought it was pretty good! Not a show stopper, but I couldn't seem to stop picking at it. So all in all easy, different, healthy and yummy!
Martha Stewart Member
Rating: 5 stars
11/17/2011 This dish is SO good! I made my own sundried tomato pesto, and added an extra tablespoon, but besides that kept it just as is. Everyone had second helpings. Highly recommended.
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Martha Stewart Member
Rating: Unrated
07/05/2011 Neither my husband nor I cared for this dish. I made it according to the recipe but it was bland. It sounded so interesting initially, oh well.